Name: Custard Chia Pudding
Prep time: 5 min
Cook time: PT-492161H59M36S
Cuisine: American
Ingredients: 3 egg yolks; 3 tbsp erythritol, or to taste; 300 ml unsweetened almond milk; 3 tbsp chia seeds; 1/2 tsp vanilla extract; Pinch of salt; Cinnamon; Lemon zest; unsweetened cocoa powder

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 5 minutes, plus chilling time for that perfect set!

Irresistible Flavor: Think silky smooth custard with a hint of vanilla and a sprinkle of cinnamon.

Eye-Catching Appeal: Layer it beautifully in jars for a stunning presentation that impresses at any gathering.

Flexible Serving: Perfect for breakfast, a snack, or dessert; it fits any part of your day!

Diet-Friendly Options: Naturally gluten-free, dairy-free, and can be made low-sugar with erythritol.

Ingredients You’ll Need

3 egg yolks: The base of our custard, adding richness and creaminess. Make sure they’re fresh for the best flavor.

3 tbsp erythritol: A low-calorie sweetener that doesn’t spike blood sugar. You can substitute with honey or maple syrup, but it will change the flavor a bit.

300 ml unsweetened almond milk: Keeps it dairy-free and light. You could also use coconut milk for a creamier texture!

3 tbsp chia seeds: These tiny seeds are what make this pudding nutritious and filling. Feel free to swap with flax seeds if you prefer.

1/2 tsp vanilla extract: For that comforting warm flavor; use pure vanilla extract for the best taste.

Pinch of salt: Balances the sweetness and enhances flavors. It’s a must!

Cinnamon: A sprinkle adds warmth and spice, elevating the whole dish.

Lemon zest: Brightens up the flavors; the zest is much more fragrant than the juice, so don’t skip it!

Unsweetened cocoa powder: Optional, but it can give the pudding a chocolate kick if desired.

How to Make Custard Chia Pudding

Whisk the Base: In a small saucepan, whisk together the 3 egg yolks and 3 tablespoons of erythritol until smooth. This process helps incorporate air for a lighter texture.

Incorporate the Milk: Slowly whisk in the 300 ml unsweetened almond milk until fully combined. This creates a base for your custard that will be warm and creamy.

Cook Gently: Place the saucepan over low heat and cook gently, whisking constantly. Keep an eye on it until the mixture thickens slightly and coats the back of a spoon. Avoid boiling to ensure a silky custard.

Cool It Down: Remove from heat and stir in the 1/2 teaspoon of vanilla extract and a pinch of salt. Let it cool for about 5 minutes, allowing the flavors to meld beautifully.

Mix in Chia Seeds: Stir in the 3 tablespoons of chia seeds until they’re evenly distributed throughout the mixture—this is what will give your pudding that delightful texture.

Chill and Set: Transfer the mixture into jars or a bowl. Refrigerate for 3 to 4 hours, or overnight, until fully set. This patience pays off, as the chia seeds will absorb the liquid and transform into a glorious pudding!

Storing & Reheating

To store your Custard Chia Pudding, keep it in an airtight container in the refrigerator for up to 5 days. If you prefer, you can freeze individual portions in a freezer-safe container for up to 3 months. Just remember that the texture may change slightly after freezing. When you’re ready to enjoy, thaw it overnight in the refrigerator and give it a good stir before serving.

Chef’s Helpful Tips

Stir continuously while cooking the egg yolk mixture to prevent it from curdling.
Ensure your egg yolks are at room temperature to help create a smoother custard.
If the pudding seems too thick after chilling, add a splash of almond milk to loosen it up.
Experiment by adding different flavorings, like almond extract or a splash of coffee, for a unique twist.
Make it ahead of time and enjoy it for quick breakfasts throughout the week!

There’s something truly special about this Custard Chia Pudding that keeps you coming back for more. Not only is it a nutritious option, but it also encourages a bit of creativity. Whether you follow the recipe as is or add your own unique spin, you’re bound to savor each delicious bite. So go ahead, try your hand at making this pudding and enjoy the delightful combination of flavors and textures. Your taste buds will thank you!

Recipe FAQs

Can I use other sweeteners in this recipe?

Absolutely! While erythritol keeps things low-calorie, feel free to use honey, agave nectar, or maple syrup. Just remember that these options will change the dessert’s flavor and sweetness level, so adjust to taste accordingly.

How do I know when the custard is thick enough?

The custard is ready when it lightly coats the back of a spoon; this is a good visual cue. If you dip a spoon in and run your finger through it, it should leave a clear line. Avoid boiling, as that can lead to curdling.

Can I add fruit to this pudding?

Definitely! Top your Custard Chia Pudding with fresh berries, sliced bananas, or even a drizzle of fruit puree for an extra layer of flavor and nutrition. Just add the fruit just before serving for the freshest taste.

How long does this pudding last in the fridge?

When stored properly in an airtight container, your pudding should stay delicious for up to 5 days in the fridge. Just give it a quick stir before serving, and it’ll taste just as amazing!

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